• Bring a pot of salted water to a boil. Blanch the beans in the boiling water for about 2-3 minutes. They will continue to cook in the oven, so you want them barely cooked and bright green.
• Drain the beans and immediately rinse under cold water to stop the cooking. Set aside.

For the Mushroom Sauce

• In a large skillet, melt the ghee over medium heat and add the mushrooms and onions. Saute until the onions are soft and the mushrooms are wilted, 5-7 minutes.
• Stir in the garlic, thyme, and salt and saute for about a minute.
• Stir in the flour, dispersing evenly. Stir in chicken broth, milk, and white wine, whisking into the vegetables.
• Bring the mixture to a gentle boil to thicken, and turn off the heat. I like to add a touch of lemon or allowed sour cream for a little tang. Taste and decide for yourself.
• Stir in the blanched beans and pour into a pan of your choosing. Size is not overly important as you are just heating the mixture through.
• Place the pan in a 400 degree oven while you make the crispy onions. Set the timer for 30 minutes.

For the Crispy Onions

• Heat a large skillet over medium heat and add your fat for frying.
• Place the sliced onions and all the dry ingredients into a bowl and stir.
• Add the milk, a little at a time just until there is no dry flour left, like a batter.
• When your oil is hot (test a onion and see if it immediately sizzles), add the onions in batches to the skillet. Do not crowd the onions. Flip when golden. Brown up the other side and remove to a paper towel lined plate while you continue with the rest on the onions. Continue to add oil if the pan becomes dry.
• Top the green beans and continue to bake for the remainder of the 30 minutes. Casserole should be hot and bubbly.